Jalapeno Cheddar Hush Puppies
appetizer, side dish
fried cornmeal bites, hush puppies, jalapeno cheddar hush puppies, jalapeno corn fritters, southern hush puppies
Golden, crispy hush puppies with cheddar and jalapeno, a Southern favorite with a kick of heat.
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Equipment
- 1 Deep fryer or Dutch oven for frying
- 1 Cookie scoop (1.5 Tbsp) helps keep them uniform
- 1 Slotted spoon to lift them out of oil
- 1 Paper towels for draining
Ingredients
- 1 cup cheddar cheese shredded
- ¾ cup white cornmeal self-rising
- ¼ cup flour
- 3 Tbsp jalapeno peppers chopped
- 2 Tbsp onion finely chopped
- 1 ½ tsp sugar
- 1/3 cup milk
- 1 egg beaten
Instructions
- Combine cheese, cornmeal, flour, onion & sugar.
- Add combined milk & egg, mixing until well blended.
- Drop rounded 1 1/2 Tbsp of batter into deep, hot oil at 370–375°F.
- Fry 1–2 minutes until golden brown, turning once.
- Drain on paper towels.
- Serve warm.
Notes
To create uniform hush puppies we used a cookie scoop that holds 1.5 tablespoons. My original recipe says it will make 2 dozen using a teaspoon, but who in the world wants them that small? This recipe makes 12.
Chomp, chomp, chomp. We should have doubled our recipe because our dozen did not last long. Keep that in mind!